Friday 23 January
We are unsure whether we've ever
had pomelo before, but one rolled home in the Jungle Jim's cart, and a good bit
of citrus is always welcome in winter.
We were inspired by this recipe, halved
and, of course, substituting pomelo for the grapefruit.
We didn't have any greens or red
onions (I think they fell out of the bag at JJ's), but Holt had the brilliant
idea of grilling white onion rings and a zucchino, quartered lengthwise, and setting them aside before
we slapped the tuna steaks on the grill pan.
Pomelo turns out to be pink and
sweet, without the bite of grapefruit, the tuna was grilled to a perfect
medium-rare, and the dressing complemented and melded all the other flavors. A keeper.
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